Ingredients:

1 apple, peeled & diced (use any kind you like. If you chose red, you might want to leave it unpeeled for added color) -

½ cup chopped nuts, roasted if you prefer (I like walnuts, pecans or almonds or a combo of all three for this salad) -

Handful of black or golden raisins -

Dressing

3 Tbsp mayonnaise (I used lo-fat with excellent results) -

2 Tbsp freshly squeezed lemon juice -

2-4 Tbsp freshly squeezed orange juice -

Salad

6 carrots, coarsely shredded -

1 stalk celery, thinly sliced -

1 apple, peeled & diced (use any kind you like. If you chose red, you might want to leave it unpeeled for added color) -

½ cup chopped nuts, roasted if you prefer (I like walnuts, pecans or almonds or a combo of all three for this salad) -

Handful of black or golden raisins -

Dressing

3 Tbsp mayonnaise (I used lo-fat with excellent results) -

2 Tbsp freshly squeezed lemon juice -

2-4 Tbsp freshly squeezed orange juice -

Instructions:

Mix together the carrots, celery, apple and raisins in a large bowl. Combine dressing ingredients in a small bowl and gently mix into the salad. Refrigerate for a few hours before serving, or overnight. If you prefer more dressing, increase proportionately. Also, if you want a sweeter flavor, add a little vanilla sugar. Add nuts right before serving, either mixed in or as a garnish.

Note: We’ve elaborated on the health benefits of eating carrots in the past. I recently read something new: carrots and other orange veggies reduce the risk of vascular problems and slow the aging process. Celery helps reduce high blood pressure. Just another reason or two to take out your food processor and make this salad NOW!!! (When I prepared it for the photo shoot, we kept "noshing" it because it was so good and dietetic. In the end, I had to hide it so I’d have what to put in the bowl for the photo!).

Tip: When you buy celery, choose a compact bunch of light-colored, crisp stalks with fresh-looking leaves. Stalks that are thin and dark-colored can be bitter and stringy.

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